Allergies, Gluten Sensitivities, and Other Dietary Needs:

Dining at Illinois State University is committed to providing a safe environment for those with allergies, celiac disease, and other specific dietary needs. We believe the ability to dine safely on campus with fellow Redbirds is a significant part of the collegiate experience, and we strive to provide this opportunity to all students. Our registered dietitian works closely with members of the culinary team to ensure policies are in place and staff is trained to minimize cross contact with the eight most common allergens and gluten. If you need assistance navigating our dining centers or are interested in learning more about individual accommodations, please contact our registered dietitian.

Looking for Ingredient or Nutrition Information?

Our menus on NetNutrition provide detailed information on gluten, sesame, and the most common food allergens. This tool allows you to filter specific food allergens from the menu. If a specific allergen is not listed in the filter options, you may scroll over each menu item and review the ingredients list on the nutrition facts panel. NetNutrition is available through the Dining website or the Illinois State App under the Campus Dining Guide.

 

While eating in the dining centers:

Members of the culinary team are trained on food handling and allergies.Though staff members take every precaution to prevent cross contact, students and guests should take the following steps to minimize their exposure to allergens while dining at on-campus dining facilities:

• Review menu offerings on NetNutrition. 
• Request that staff use a new utensil when serving your portion or ask to be served from a fresh pan of that menu item.
• Request items from back-up containers (deli, salad bar, etc.).
• Avoid fried foods, as they are a prime source of cross contact.
• Notify a culinary supervisor if you have questions about ingredients.
• If you have a peanut or tree nut allergy, we recommend that you avoid all baked goods and desserts as they are produced in an environment where nuts and peanuts are present. (Sliced breads are baked in a facility where there are no peanuts or tree nuts present.)
• Toaster sleeves are available at the Gluten Friendly Flavors station for toasting bagels, bread, and waffles without cross contact.
• Almond milk, soy milk, lactose free milk, dairy free yogurt, dairy free buttery spread, vegan cheese, and a variety of gluten free and allergy friendly products are available in self-serve coolers. 
• Consider visiting the dining center at less busy times until you become familiar with the layout and menu selections.
• If you need further assistance or accommodations, contact our Registered Dietitian.

Student Responsibilities:

• Know your allergy and be proficient in the management of your medical needs.
• Be your own advocate. If you need help, just ask!
• Initiate the request for special dietary accommodations by contacting the Registered Dietitian (Students are encouraged to begin this process prior to arriving to campus for the semester or prior to Preview Day for incoming freshman).
• If you have been prescribed an Epi-pen keep it with you at all times.
• Realize special menu items take extra time to prepare, plan accordingly.

Dietary accommodation can take many forms. Students are encouraged to work with the Registered Dietitian to determine the most appropriate accommodation. While we make every reasonable effort to provide dining accommodations for students with an array of dietary needs, students who feel that, despite the best efforts of Illinois State Dining Services, reasonable accommodations were not achieved are encouraged to work with the Registered Dietitian and the Department of Student Access and Accommodations to facilitate a solution.

We strive to provide customers with the most accurate, current nutrition and allergen information available. There is a possibility that manufacturers may change their product formulation or ingredients without our knowledge and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. It is, therefore, ultimately the responsibility of the customer to judge whether to question ingredients or choose to eat selected foods. Though many menu items are free of food allergens care must be taken to note that potential for cross-contact does exist. Individuals with food allergies are highly encouraged to carry their own EpiPens with them at all times. In case of emergency, please note that EpiPens are available next to the automated external defibrillator (AED) devices at Marketplace at Linkins and Watterson Dining Commons, as well as on the first and second floors of the Bone Student Center. Administrators working at each location have been trained on how to use the EpiPens in an emergency.